Pumpkin Olive Oil Cake

Pumpkin olive oil cake is incredibly soft and moist, with a texture that melts in your mouth! The extra virgin olive oil makes the crumb exceptionally tender and imparts a subtle, intriguing flavor that’s hard to pinpoint. Loaded with warm spices, this cake captures the essence of fall. Topped with a velvety cream cheese frosting, it’s as delicious as it is easy to make—everything comes together in just one bowl!

This pumpkin olive oil cake is perfect for any occasion, whether you're hosting a dinner party or enjoying a movie night. It's soft, tender crumb and rich spices make it a standout treat that’s sure to impress guests! Pair it with a pumpkin spice latte for a fun fall-inspired date, or enjoy a slice with your morning coffee for a comforting breakfast. This moist pumpkin cake recipe is the ideal addition to any gathering or quiet moment at home!

Love cozy recipes? Check out my whiskey caramel sauce, pumpkin cake pops, cookie pie, chocolate mousse cake, banana spice cupcakes, and caramel mousse cake!

Why you'll love this recipe

• Easy to Make: This pumpkin snacking cake recipe simplifies baking with a straightforward, one-bowl approach. It minimizes prep time and cleanup, making it perfect for both beginner and experienced bakers alike.
• Delicious Flavor: The cake has a unique flavor profile thanks to the rich, subtle notes of olive oil combined with the warm, aromatic spices that are quintessential to pumpkin desserts. This balance creates a taste experience that’s both comforting and intriguing!
• Incredible Texture: The use of olive oil and sour cream results in a moist and tender crumb that practically melts in your mouth. This perfect texture is achieved without any extra steps.
• Irresistible Frosting: Finished with a luscious cream cheese frosting, the cake gains an extra layer of tangy sweetness that beautifully complements the spiced pumpkin cake. This frosting adds a touch of creaminess to each bite.

Equipment

Using a kitchen scale when baking this pumpkin olive oil cake is essential for achieving accuracy and consistency. It provides precise measurements, which are crucial because baking relies on exact proportions to ensure the correct texture. Unlike volume measurements that can vary based on how ingredients are packed or scooped. This efficiency also helps when scaling recipes up or down, ensuring that ingredient ratios remain consistent. By using a scale, you can avoid wasting ingredients and time.

Ingredients

Let's make olive oil pumpkin cake!

• Pure 100% Pumpkin: Provides a rich, natural pumpkin flavor and contributes to the pumpkin olive oil cake’s moist texture. Using pure pumpkin, rather than pumpkin pie filling. Pumpkin pie filling has other ingredients added.
• Spices: Enhance the cake with warm, aromatic notes. A blend of spices like cinnamon, ginger, and cloves complements the pumpkin and adds depth, making the cake taste like a classic fall treat.
• Full Fat Sour Cream: Adds richness and moisture to the cake, creating a tender crumb. The fat content helps with the tenderness of the crumb.
• Extra Virgin Olive Oil: Gives the cake a wonderfully soft, moist texture while imparting a subtle, fruity flavor. The olive oil enhances the cake’s tenderness and helps it stay fresh much longer. I recommend using extra virgin!
• Full Fat Brick-Style Cream Cheese: Used in the frosting for its texture and rich flavor. The brick style cream cheese, as opposed to spreadable cream cheese, ensures a thicker, creamier frosting that pairs perfectly with the cake.

See recipe card below for quantities.

Substitutions

• Vegetable Oil Alternative: If you don’t have olive oil on hand, you can use vegetable oil as a substitute. It will still provide a moist texture and tender crumb, though it may lack the subtle fruity flavor.
• Chopped Pecans: For added texture and a nutty crunch, consider sprinkling chopped pecans on top of the cake as a garnish.
• Chocolate Frosting: If you prefer chocolate pumpkin, you can top the cake with chocolate frosting instead of cream cheese frosting. I love chocolate pumpkin!

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

How to make pumpkin cake:

Step 1. In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Step 2. In a large bowl, beat the eggs until well combined. Add the sour cream, olive oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.

Step 3. Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix.Pour the batter into the baking pan, spreading it out evenly. Bake for 27-30 minutes or until a toothpick inserted comes out clean.

Step 4. Using a handheld or stand mixer beat the cream cheese, butter, vanilla, and sour cream until smooth and combined. Slowly add the powdered sugar, mixing until combined. Beat on high for about 1 minute, the frosting should be smooth and fluffy.

Hint: Sprinkle a bit of cinnamon on top of the frosting to make it look extra pretty! I love making swoops into the frosting with the back of a spoon.

Pro tips

• Do Not Over Mix the Cake Batter: Over mixing can lead to a dense, gummy texture. Mix until just combined to ensure a light and tender pumpkin olive oil cake crumb.
• Beat the Cream Cheese Frosting Thoroughly: For the smoothest, fluffiest frosting, beat the cream cheese until it's completely smooth and creamy. This helps avoid lumps and adds air into the frosting.
• Do Not Skip the Spices: The spices are a must for achieving the classic, warm flavor of pumpkin cake. Don’t omit or reduce them to maintain the full, spiced taste.
• Let the cake cool down before frosting it. The cream cheese frosting will melt off if the cake is warm.

FAQ

Storage

Refrigerator

Let the cake cool completely at room temperature to avoid condensation that can make it soggy. Place the cooled cake in an airtight container, where the cake will stay fresh for up to 5 days.

Freezer

Wrap it tightly in plastic wrap, or if it’s sliced, wrap each slice individually. This helps to prevent freezer burn and preserves the cake’s flavor. Place the wrapped cake or slices in an airtight container for up to 2 months.

When you’re ready to enjoy the frozen cake, transfer it to the refrigerator to thaw gradually for several hours or overnight. If you prefer a quicker thawing method, let the cake sit at room temperature for about an hour until it’s fully thawed.

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📖 Recipe

Pumpkin Olive Oil Cake

Amanda Valsamis

Incredibly soft and moist, with a texture that melts in your mouth! The olive oil makes the crumb exceptionally tender and imparts a subtle, intriguing flavor that’s hard to pinpoint. Bursting with warm spices, this cake truly captures the essence of fall.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 8 pieces

Equipment

• 8 inch baking pan
• Handheld or stand mixer
• Parchment Paper
• Measuring cups and spoons

Ingredients

  

Pumpkin Cake

• 1 cup (127 grams) all purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup plus 6 tablespoons (204 grams) brown sugar packed, I like dark brown sugar
• 1 cup (217 grams) pumpkin puree 100% pumpkin
• ¼ cup (53 grams) extra virgin olive oil
• ¼ cup (60 grams) sour cream full fat
• 2 large eggs
• 1 teaspoon vanilla extract

Cream Cheese Frosting

• 5 oz (132 grams) cream cheese room temperature, full fat, brick style
• 4 tablespoons (57 grams) salted butter room temperature, add ¼ teaspoon of salt if you do not have salted butter
• 1 teaspoon vanilla extract
• 2 tablespoons (33 grams) sour cream full fat
• 2 cups plus 2 tablespoons (248 grams) powdered sugar

Instructions

 

Pumpkin Olive Oil Cake

• Preheat your oven to 350°F. Line an 8X8 baking pan with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In a large bowl, beat the eggs until well combined. Add the sour cream, olive oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.
• Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix.
• Pour the batter into the baking pan, spreading it out evenly. Bake for 27-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before frosting it.

Cream Cheese Frosting

• Using a handheld or stand mixer beat the cream cheese, butter, vanilla, and sour cream until smooth and combined.
• Slowly add the powdered sugar, mixing until combined.
• Beat on high for about 1 minute, the frosting should be smooth and fluffy.
• Spread the frosting on top of the cooled down cake evenly.

Notes

Do Not Over Mix the Cake Batter: Overmixing can lead to a dense, tough texture. Mix until just combined to ensure a light and tender pumpkin olive oil cake crumb.

Beat the Cream Cheese Frosting Thoroughly: For the smoothest, fluffiest frosting, beat the cream cheese until it's completely smooth and creamy. This helps avoid lumps and ensures a perfect spreadability.

Do Not Skip the Spices: The spices are crucial for achieving the classic, warm flavor of pumpkin cake. Don’t omit or reduce them to maintain the full, aromatic taste.

Let the cake cool down before frosting it. The cream cheese frosting will melt off if the cake is warm.

Refrigerator

Let the cake cool completely at room temperature to avoid condensation that can make it soggy. Place the cooled cake in an airtight container, where the cake will stay fresh for up to 5 days.

Freezer

Wrap it tightly in plastic wrap, or if it’s sliced, wrap each slice individually. This helps to prevent freezer burn and preserves the cake’s flavor. Place the wrapped cake or slices in an airtight container for up to 2 months.

When you’re ready to enjoy the frozen cake, transfer it to the refrigerator to thaw gradually for several hours or overnight. If you prefer a quicker thawing method, let the cake sit at room temperature for about an hour until it’s fully thawed.

 

cake recipe adapted from howsweeteats